Coffee substitute or cereal coffee and the process of preparing the same.



. UNITED srarns PATENT OFFICE I MEN .1. 1. whose erratum max. moment. .assrenoa 'l'Q xamoemroasran out or EBA'BTLE one, woman.

. corral: Business gamma-cornea minimraocasaorranraamo THJBME; f

1,059,471. mm w n he? eratented A m-22,1913. No Drawing. Application filed November 4, 1912. Bartel 110,729,184-

To all whomit may concern Be it known that I, JOHNL. Kamioemaa citizen of the United States, residing, at

Battle Creek, Michigan, have invented certain new and useful Improvements in Cofi'ee Substitutes or. Cereal Codes and the Process of Preparing the Same,of which the following is a specification.

This invention relates to improvements in coffee 1 substitutes or cereal coffee and the process of preparing the same.

The objects of this invention are to provide an improved coffee substitute and an. improved process'of preparing the same."

Detailed objects of the invention will appear from the-description to follow In carrying'out my invention it is res marked that the process is applicable either to starch or starchy materials, such as:

cereals. Whatever "the material may be, if it is starch'in the 'lump or a cereal, I reduce the same to a fine flour or powder. To this I add a thick syrup, sixty to eighty per centl by weight, of such material as maltose, malt l extract or New Orleans molasses, or a syrup .made from granulated sugar. The syrup should test about 40 Baum. Of course a greater. or smaller quantity of the "syrup could be mixed with the starch or starchy material and the density could be more or less,but I find a very good result tofollow' from the proportions and density indicated.

" The-starch or starchy material is very thoroughly admixed with the syrup in a mixing machine until the mass is entirely homogeneous. mass is poured into a retort where the same is closed steam tight. The retort is then heated by .any suitable means, preferably steam coils, to from 250 to 300 Fahr. and the temperature is maintained fromone to five hoursaaccording tothe amount of mois- 'ture contained in the material and the color which it is desired to obtain. This insures \sufiicient conversion of the starch and the sugar into dextrin and caramel.

The retort is suddenly thrown open while the heat is still maintained and the mass-is thus allowed to quickly cool, and the steam to expand and pufi? the material. The material will then be found to be in the form of a spongy cake. Owing to the high temperature, the steam almost immediately evaporates and it thus expands the material into The thoroughly admixed a large porous cake,-resemblin a s' onge. The material at this point is su cient y dry so that it can be removed from the retort and is broken up into fragments ranlgin in size from the size of a pea to an ng walnut. .This fragmentary. mass is then roasted in: a rotary cofi'ee roaster to completely dry the same and to brown the same to any color desired. When the material is ish thus thoroughly dried and browned, it, is reduced to a granular mass or to fine powder,

as the case maybe, depending on the coarseness of the granules desired. If the mass is pulverized, and reduced to. an impalpable powder, a,cup of cereal coffee can be prepared almost instantly from :it.

cause. the mass is porous-it is much more readily browned and roasted;

I have indicated that the invention is caclai'm'the same specifically and also broadly, as appears from the appended claims.

If 1 the. granul'essare coarsea longer steeping is re- "this process the cooked material is pable of wide variations, and I dwire to i Having thus described my invention, what I claim as n and desire to secure byLet ters Patent i'sz" of. preparing a'cofi'ee substitute consisting ofreducing the starch or.

starchy material to a powder; admixing the,

same with about sixty per cent. of its weight with. a thick. syrup, testing 1 about 40- Baum; heating the same in a closed-retort suddenly to i a temperature from 250 7 to 300 from one to five hours; opening the retort while hot. to permit the quick evaporation of the moisture; breaking the mass into roasting the fragmentary mass to drive out the residue of mois pulverizing fragments of material ture and brown the same; and the roasted mass; as specified.

2. The process of preparing a cofl'ee substitute consisting ofreducing the starch or starchy material to a powder; admixing the 1 same with a syrup; heating the same in1 9. closed-{retort to a temperature from2509'to 300 from one to five hours; opening the retort suddenly while hot to permit the quick evaporationof the moisture; breakingthel mass into fragments; roasting the fragmenw tary mass of material to drive out the residue of moisture and brown thesame' and expanded to a. ufied' spongy mass and 10 pulverizin the roasted mass aslspeci ed. I .browned'as speci ed. j. d x v d 3. A '00 ee'substitute comprisingyan, ad- In; witness. whereqfflfhav hereuntoset mixture of a starchy material and syrup my h alndand/ seal in' the presence of two 5 which has been .heated and .convgrhed into "W1tI 16SS8$ ;m-- I and ex anded into a, pufied porous mass-g JOHN L. KELL'OGG. [14. s.] Y browne and pulverized as specified. Witnesses: i.

4." Acofieesubstitute compound compris H. E. RALPH,

' ing'dextrinized starch and caramelized Sugai" I 

